Seasonal Fall Flavors
Autumn is just around the corner and different foods and smells are in season as well. This November 2nd, James Beard
Award-winning Mexican chef and Emmy Award-nominated TV host Pati Jinich releases her new cookbook, Treasures of the Mexican
Table. The more than 150 recipes in Treasures of the Mexican Table are collected from Pati’s travels deep into her home country.
Together, these essential recipes paint a vivid picture of the richness and diversity of Mexico’s cuisine.
BEEF AND VEGETABLE SALAD/SALPICÓN DE CARNE
Serves 4 to 6
FOR THE MEAT
1 to 1 1⁄2 pounds flank steak, cut into 2-inch chunks, 1 white onion, peeled,
5 garlic cloves, peeled, 2 bay leaves, 2 teaspoons kosher salt.
FOR THE SALAD
1 large or 2 medium carrots (about 1⁄4 pound), peeled, halved lengthwise, and
sliced into half-moons, 2 medium red potatoes (about 1⁄2 pound), peeled and
cubed, 1⁄4 pound green beans, trimmed and cut into thirds on the diagonal,
1⁄2 cup fresh or thawed frozen peas, 3 large radishes, halved and thinly sliced
into half-moons, 2 tablespoons chopped fresh cilantro leaves and upper
FOR THE VINAIGRETTE
1⁄3 cup white vinegar, 2 tablespoons fresh lime juice, or more to taste
1⁄2 teaspoon kosher salt, or more to taste, 1⁄2 teaspoon freshly ground black
pepper, 1⁄2 teaspoon dark brown sugar or grated piloncillo, 1 garlic clove,
minced, 1⁄3 cup olive oil, 1⁄3 cup vegetable oil, 2⁄3 cup slivered red onion
1⁄2 large head romaine, leaves separated, washed, and dried, large outer
leaves torn into smaller pieces if desired, 1 ripe avocado, halved, pitted, and
sliced, sliced pickled jalapeños, sliced chipotles in adobo or pickled chipotles
with baby potatoes, onions, and carrots and warm corn tortillas (optional but
To cook the meat: Combine the flank steak, onion, garlic cloves, and bay
leaves in a large saucepan and cover generously with water. Bring to a boil
and add the salt. Lower the heat to medium-low and skim off any foam that
has risen to the top. Cover partially and simmer for 1 1⁄2 to 2 hours, until the
meat is so tender that it comes apart easily when poked with a fork.
With a slotted spoon, transfer the meat to a bowl. Set a fine strainer over
another bowl and strain the broth into it. Wash out the pan and return the
broth to it. When the meat is cool enough to handle, shred it and set aside in
one of the bowls.
To make the salad: Bring the beef broth back to a boil. One vegetable at a
time, cook the carrots, potatoes, and green beans, in this order, until
tender: 3 to 4 minutes for the carrots and green beans, until crisp-tender; 4 to
8 minutes for the potatoes, until they are tender but not mushy. As each
vegetable is done, remove with a slotted spoon and place in a large bowl.
Cook the peas just until tender, about 1 minute. Transfer to the bowl with the
rest of the cooked vegetables, add the radishes and cilantro, and set aside to
To make the vinaigrette: Whisk together the vinegar, lime juice, salt, pepper,
brown sugar, and garlic in a bowl. Whisk in both oils. Taste and adjust the salt,
adding up to 1⁄2 teaspoon more, and lime juice. Add the red onion and let
macerate for at least 15 minutes, then, using a slotted spoon, remove the
onion from the vinaigrette and set aside for garnish.
To assemble: Whisk the vinaigrette well. Measure out 1⁄3 cup and toss with
the reserved meat. Let sit for 10 minutes.
Serve cold or lukewarm, with warm tortillas, if desired.
The meat, vegetables, and vinaigrette can be prepared up to 24 hours ahead.
Toss the meat and vegetables with the dressing in separate bowls as directed,
cover, and let marinate in the refrigerator. Toss the lettuce with vinaigrette and
arrange the salad on the platter with the garnishes just before serving.
Salpicón can also be made with shredded cooked chicken. There are lovely
seafood takes too, made with cooked crabmeat, shrimp, or lobster.
36 www.latinastyle.com LATINAStyle V ol. 27, No. 4, 2021